POULET AU CURRY VARIANTE



4 chicken thighs (skin removed) - 2 onions - curry or colombo mix - 1 stock cube - very little sunflower oil.

Brown the sliced ​​onions in the oil (1 tablespoon) over low heat. Add the thighs, sprinkle generously with curry, add the stock cube and cover with water.

Simmer (for the time, it's average, 20-30 minutes, depending on the size of the thighs). Serve with apples of steamed ground or green vegetables!


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